Interrelation of CCM (Steel Billet Continuous Casting Machine) Tube Steel Casting Parameters and Hot-Rolled Plate Quality

Abstract

The quality of the hot-rolled plate up to 36 mm thick was estimated by the percentage of rolled products, sorted due to the presence of a surface defect "Non-metallic inclusions", and internal defects, detected by ultrasonic plate control. The analysis of the data on the total sorting of hot-rolled plates demonstrated that the amount of sorting differs significantly on the melting from which each series of tubular metal casting commenced, compared to all the other melting in the series. The sorting of the sheets rolled from the metal of the first in a series of melting proved to be 1.9 times higher than that of the metal of all other melts. The main reason (in 68% of cases) of sorting is the presence of non-metallic inclusions on the surface of the plates. The effect of sorting of hot-rolled plates on non-metallic inclusions of various parameters has been studied: the duration of the intermediate ladle-heating; the length of time from the end of the heating of the intermediate ladle, prior to the beginning of the casting; lining temperatures of the intermediate ladle before the beginning of casting; duration of filling the intermediate ladle; the filling rate of the intermediate ladle with metal; mass of metal in the intermediate ladle before the beginning of casting into the crystallizer; chemical composition of metal; overheating of the metal over the liquidus point at the beginning, middle and end of the casting. On the sorting of flat products for non-metallic inclusions, of all the parameters considered, a statistically significant effect is due only to the overheating of the metal above the liquidus point, which varies in the range from 19 to 35 ° C. In order to obtain an acceptable quality of both the surface of slabs and the surface of hot-rolled plates for non-metallic inclusions, the first in a series of melts recommends overheating of the metal in the intermediate ladle above the liquidus temperature of 30-35 ° C.